Saturday, January 29, 2011

Chocolate Chocolate Chip Cookies

These are delicious cookies- I really like them with dark chocolate chips or dark chocolate M&Ms!

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Yield: 4 dozen.
{Kudos to, "Chocolate Chocolate Chip Cookies I"}

Zucchini Bread

***Check out my new blog for pics of this fantastic bread!

This is an awesome recipe- good flavor and texture!

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs or egg substitute
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

{Kudos to, originally called "Mom's Zucchini Bread"}

Tuesday, January 25, 2011

Classic Popovers

I don't know why, but I love these little rolls. They're really light, and are good dipped in Cool-Whip. :)

1 cup milk
1 cup all-purpose flour
2 large eggs
2 tablespoons butter, melted
1/2 salt

1. Preheat oven to 400 degrees. Grease 8 nonstick muffin cups or popover cups generously with melted butter.
2. Place milk, flour, eggs, 2 tablespoons melted butter, and salt in blender container. Blend briefly on high speed to mix. Scrape down sides of container. Blend on high 30 seconds longer. Heat prepared muffin pan in preheated oven for 5 minutes. Divide batter among heated muffin cups.
3. Bake popovers until puffed and golden, about 35 minutes. Serve warm.
Note: Resist the urge to open the oven door while the popovers are baking or they will collapse. Take a quick look at the end of the baking time to see if they're golden.

Optional: For cheese popovers, place 1-2 tablespoons shredded Cheddar cheese in each muffin cup before adding the batter.

{Kudos to "easy to bake easy to make" recipe cards}

Traditional Lasagna

According to my cookbook, traditional Italian lasagna has sausage in it. Whether that's true or not, I love this recipe, mostly for that extra ingredient! (Okay, this is another more time-consuming recipe, but I won't post one that isn't worth it!)

1 lb ground beef
3/4 lb bulk pork sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesean cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese, divided

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
2. In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta, and Parmesean. Spread 1 cup of meat sauce in an ungreased 13 x 9 baking dish.
3. Layer three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover and bake at 375 degrees for 50 minutes. Uncover and bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

{Kudos to Taste of Home Cookbook}

Super Six Salad

I love salads, but I'm pretty picky about which ones I like. This one has a great blend of ingredients, and is delicious!

1 (6 oz) package baby spinach
1/3 cup cubed Cheddar cheese
1 Fuji apple, peeled, cored, and diced
1/4 cup sweetened dried cranberries
1/3 cup slivered almonds
3 tablespoons poppyseed salad dressing

Mix and enjoy!

{Modified from an recipe called "Super Seven Salad." We weren't fans of addng onion!}

Monday, January 24, 2011

Beef Barbeque


1 boneless chuck roast (3 lbs)
1 cup barbeque sauce
1/2 cup apricot preserves
1/3 cup chopped sweet red pepper
1 small onion, chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar
12 sandwich rolls, split

1. Cut the roast into quarters; place in a greased 5-qt slow cooker. In a bowl, combine barbeque sauce, preserves, red pepper, onion, mustard, and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

Yield: 12 (smallish) servings.

{Kudos to Taste of Home Cookbook}

Homemade Scalloped Potatoes

This is one of the rare recipes I'll post that is a little more time-consuming (but so worth it!). It helps to slice the potatoes ahead of time.

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

1. In a small saucepan, melt 2 tablespoons butter; stir in flour, salt, and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. In a greased 1 1/2 qt baking dish, arrange half the potatoes, onion, and green pepper in layers; cover with half of the sauce. Repeat layers. Cover and bake at 350 degrees for 35 minutes.
3. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Yield: 4 servings for main dish, or 8 for side dish

{Kudos to Taste of Home Cookbook}

Just a note...

As you are looking at these recipes, or when you try them, feel free to leave comments about what you liked or didn't, what you changed, how your family makes a similar dish, or any corrections to amounts or ingredients!

Potato Casserole

This is a pretty classic dish, and I know there are a lot of ways to make it. Here's how we do it:

8 potatoes, peeled, boiled, and chunked OR if that sounds like too much work, thaw out a package (I'm thinking it's a pound-ish) of hash browns, and use that instead!
2 (10 oz) cans chicken, drained
2 cans cream of chicken soup
2 cups sour cream (I use low fat)
1/4  cup green onion, chopped
1/4 cup butter, melted
2 cups shredded cheese

Preheat oven to 350 degrees. Mix everything, except the cheese in a large bowl; pour into 13 x 9 pan. Bake for 50 minutes. Sprinkle cheese on top, and bake for another 10 minutes.

{Modified from another cub scout cookbook recipe by A.L.}

Parmesean Chicken Breasts

These are great for dinner, and then I like to make at least one extra that I can reheat, cut into strips, and have on a salad or in a wrap.

6 boneless, skinless chicken breasts
2 tablespoons melted butter
1/2 cup grated Parmesean cheese
1/4 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Spray baking pan with non-stick spray. Dip chicken in butter; coat with combined ingredients. Bake 20-25 minutes or until tender.

Could that be any simpler?

{Kudos to S.M.- from another old cub scout cookbook}

Crescent Chicken Rolls

I know there are many variations of this recipe, but here's the one we use:

1 (3 oz) package cream cheese, softened
3 tablespoons butter, melted, divided (and last time I made this, I realized I use this amount of butter no matter how many batches I make.)
2 cups cooked, cubed chicken OR 10 oz canned chicken, drained
1/4 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons milk
1 tablespoon chopped green onion
1 (8 oz) can refrigerated crescent rolls
3/4 cup bread crumbs
Small can of cream of chicken soup and 1/2 can milk, if desired.

Preheat oven to 350 degrees.
Blend cream cheese and 2 tablespoons melted butter. Add chicken, salt, pepper, milk, and green onions; mix well.
Separate crescent roll dough into 8 triangles as marked. Spoon 1/4 cup of meat mixture into the base of the triangle, and roll up so your chicken can't fall out. Brush each roll with melted butter, then roll in bread crumbs. Place on an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
Serve with warm can of cream of chicken soup + 1/2 can molk mixture or gravy, if desired.

{Kudos to N.M.- from an old cub scout cookbook}

Chicken Swiss Bundles

This recipe is a lot like making your own Hot Pockets, and there's a million different variations you could do. We changed the recipe, and liked how it turned out, but I'm sure we'll change it up next time, too.

1/2 cup fresh mushrooms
1 tablespoon minced onion
1 1/2 teaspoon butter
1 teaspoon minced garlic
1 cup cubed cooked chicken breast
1/2 cup roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
2 cups mozzarella, monterey or pepper jack cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Grated Parmesean to taste

In a large skillet, saute mushrooms in butter until tender. Add onion and garlic; cook 1 minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-inch circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter, and sprinkle top with Parmesean. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

{Kudos to Taste of Home magazine}

Applesauce Cake

Another favorite when I was younger- it's really yummy when it's warm! I'm sure you could add a drizzle or frosting, but it's delicious without!

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups applesauce
1/2 cup water
1/2 cup shortening
2 eggs

Heat oven to 350 degrees. Grease and flour a 13 x9 pan or 2 round pans. Beat all ingredients on low for 30 seconds, then on high for 3 minutes. Pour into pans, and bake until toothpick inserted in the center comes out clean, about 60-65 minutes for a 13 x 9, and about 50-55 minutes for 2 rounds. OR cut the recipe in half, pour into a 9 x9, and bake for 50-55 minutes.

Streusel Cake

This was a favorite, growing up. I just made (and ate!) this, and it is a great fluffy cake with yummy crystallized brown sugar topping! It's great for dessert, and then for breakfast the next morning!

1 cup packed brown sugar
3/4 cup flour
1 1/2 teaspoon ground cinnamon
9 tablespoons firm butter

Mix until crumbly.

2 1/2 cups all-purpose flour
1 1/2 cup sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup milk
1 egg

Preheat oven to 350 degrees. Prepare streusel. Beat remaining ingredients in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Spread half of the batter in a greased 13 x 9 or 9 x 9 pan. Sprinkle 1/2 of the streusel. Top with remaining batter. Sprinkle with remaining streusel. Bake until toothpick inserted in the center comes out clean, about 35-40 minutes.

Yield: 9-12 servings.

{Kudos to the Betty Crocker Cookbook}

Dairy-based Smoothie

I don't know about you, but I'm not much of a milk-drinker. Actually, I think it's pretty gross. This smoothie helps me get more milk in my diet, and it's very versatile- you can use whatever flavors you have on hand.

1 (6 or 8 oz) container yogurt
8 oz milk
1 packet instant breakfast
2 packets instant oatmeal
5 cubes ice or any frozen fruit
1 banana if you want it thicker

Makes 2 (8 oz) glasses.

Example: Vanilla instant breakfast, strawberry and banana yogurt, 1 pk strawberries and cream oatmeal, 1 pk bananas and cream oatmeal, frozen strawberries, and a banana.

{Modified from a recipe on called "Peaches 'N Cream Banana Breakfast Smoothie"}

Scottish Oatmeal Cookies...well, I just eat the dough! :)

This recipe does make yummy cookies, but I think it's best enjoyed as dough!

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs (if you don't usually eat cookie dough because of samonilla, place eggs in boiling water for 10 seconds to kill bacteria, and then you should be fine!)
1 teaspoon vanilla
3 cups scottish oats, uncooked (wow, I hope you all knew that they were supposed to be uncooked...I'm just copying the recipe as written!)
2 cups butterscotch or chocolate chips (optional- it's great plain, too!)

If you must bake these, preheat your oven to 350. In a small bowl, combine the flour, baking soda, salt, and cinnamon; set aside. In a large bowl, beat butter, sugar, brown sugar, eggs, and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop dough on ungreased sheets. Bake 7-8 minutes for chewier cookies, 9-10 for crispier.

Yield: 4 dozen.

{Kudos to}

Baked Spagetti Pie

***Check out my new blog for better pics of this delicious dinner!

This is a great, family-friendly recipe, even though it has spinach in it!

8 oz spagetti
2 large eggs, lightly beaten
2 tablespoons butter, melted
4 tablespoons grated Parmesean cheese, divided
1/2 teaspoon salt, divided
1 package (9 oz) frozen, chopped spinach, thawed, squeezed dry (see hint at the bottom)
1 (12 oz) container small-curd cottage cheese (I use low fat)
1 1/2 cups pasta sauce
1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees. Coat a 10-inch round (or 9x9- sometimes I add more spagetti and put it in a 13 x 9) baking dish with cooking spray. Cook pasta according to package directions; drain.
2. Combine pasta, eggs, butter, 2 tablespoons Parmesean, and 1/4 teaspoon salt in a large bowl; toss to coat well. Place in prepared baking dish, pressing onto bottom and up side of dish.
3. Mix spinach, cottage cheese, remaining Parmesean, and remaining salt in a medium bowl. Spread in center of pasta mixture. Pour pasta sauce over spinach mixture without covering edge of pasta.
4. Bake pie for 30 minutes. Sprinkle mozzarella over sauce. Continue baking until thoroughly heated and cheese is melted, about 15 minutes. Let stand 10 minutes before cutting into wedges.

"Helpful Hint: Here is an easy, no-mess way to squeeze the excess moisture out of thawed frozen spinach: Just place the spinach on a double layer of paper towels, bring up the edges and twist, like you would a mop, to wring out the water." I like to leave the spinach a little moist, rather than completely dry.

{Kudos to "easy to bake easy to make" recipe cards}

Saturday, January 22, 2011

Party Punch

I used this for a baby shower; it was delicious!

1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
1/2 gallon orange sherbet
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
{Kudos to originally called "Fruit punch recipe")

Cake Mix Cookies

I got this from a great website, It was called "Cake mix cookies VIII." These are so easy and SO good!

1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 eggs
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
1. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
2. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
{Kudos to}

German Pancakes

My sister made this for us when she was visiting recently. We liked them so much, we had a hard time saving some for my brother-in-law who wasn't up yet! (She made two, and it fed 3 adults and 2 kids, although I happily would've had more!)
Preheat your oven to 400.

Put 3 tablespoons butter into a pie plate and let it sit in the preheating oven to melt.

1/2 c flour
1/2 c milk
1/4 tsp. salt
3 eggs

Mix ingredients, and pour into pie plate when butter is melted.  Bake for 14-19 minutes. Just take it out when the pancake is puffy and lightly browned in places.  It might look crystally on top from the butter. Let it cool a bit, and then serve with syrup, fruit, or powdered sugar.
Mmm...this sounds really yummy; I think I'll go preheat my oven...!

{Kudos to Jamie!}

Haha- this is what they look like when they come out of the oven:

Thursday, January 20, 2011

White Chocolate Chex Mix

My boss at Kindercare used to make this every once in a while, which was never often enough!

2 packages white chocolate chips or equivalent white melting chocolate
3 tablespoons vegetable oil
5 cups Chex cereal
5 cups Cheerios (plain or frosted)
1 bag mini pretzels
1 large or extra large bag plain M&Ms
1 large or extra large bag peanut M&Ms
1 jar salted peanuts
1 jar cashews

Mix white chocolate or melting chocolate in the microwave with oil a couple of minutes at a time, stirring occasionally. Add everything else, and mix well. Lay wax paper out, dump mixture, and let dry. Break into smaller clusters.
This really makes a LOT, so I would recommend halving the recipe, unless you have a REALLY large bowl. I got all the ingredients, and made 1/2 the recipe at a time for two different family get-togethers over Christmas. It's SO yummy, AND if you double the Chex, and take out the Cheerios, it can be gluten-free (it's easy to pick out the pretzels).

{Kudos to Patti!}

Fruit Salad

This is delicious and easy- great combo!

1 large tub any flavor yogurt (I really like raspberry, but really any flavor will be good)
2 small boxes Jell-o pudding (I like cheesecake best)
1 large tub Cool-Whip
Plus any fruit you like. I use:
a couple of apples, chopped
a couple of bananas, chopped
1 20 oz can crushed pineapple
cup or so of flaked coconut
1/2 bag mini marshmallows

Mix it together, and you've got a great side dish!

{Kudos to my sister-in-law, Melissa F, who got it from her sister-in-law :)}

Southwestern Corn Chowder

***Check out my new blog for better pics of this fantastic soup!

Since I'm in the soups section of this cookbook, I'll add at least one more good one. This is a great soup with lots of flavor! The picture doesn't do it justice.

4 boneless skinless chicken breast halves, cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 cans (14.5 oz each) chicken broth
1 package (10 oz) frozen corn
3/4 cup picante sauce
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

1. In a 3-qt saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
2. Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Yield: About 2 quarts.

Get this: 1 cup (without cheese) is only 164 calories!

{Kudos to The Taste of Home Cookbook}

Creamy White Chicken Chili

***Check out my new blog for better pics of this fantastic chili!

This one is definitely one of our favorites! I asked Brad what recipe I should put next, and this is what he said! We actually wrote "Double Me!" next to the title in the cookbook! The picture doesn't do it justice- especially since there's a tomato on it- what's that about??

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 tablespoon vegetable oil
2 cans (15 1/2 oz each) great northern beans (not sure what these are, so I use kidney beans), rinsed and drained
1 can (14 1/2 oz) chicken broth
2 cans (4 oz each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 cup (8 oz) sour cream (I use low fat)
1/2 cup heavy whipping cream

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles, and seasonings. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.

*We eat this with tortilla chips (dipping!), and this is usually demolished by 4 adults.

{Kudos to The Taste of Home Cookbook!}


This is an awesome, easy crowd-pleaser kind of meal, and I usually have everything on hand. The recipe has you make your own enchillada sauce. I did it the first time- it was good, but it's MUCH easier to just use sauce from a can. I'll include the sauce recipe incase you are not as lazy as me. :)

Prep: 40 min. Bake: 20 min.

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 tablespoons chili powder
1 teaspoon garlic salt

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

OR just buy a large can of enchillada sauce (we use red).

2 lbs ground beef
1/4 cup chopped onion
1 can refried beans (normal size, not large- I'm too lazy (and pregnant) to get up and see how many ounces it is)
at least 8 flour tortillas, although I think this usually fills more than that
3 cups (12 oz) shredded monterey jack cheese
Optional toppings:
shredded lettuce
chopped tomatoes
sliced olives
sour cream

In a large skillet over medium heat, cook the beef and onion until the meat is no longer pink; drain. Stir in refried beans and heat through.
Spread 1/4 cup enchillada sauce in a greased 13 x 9 baking dish. Place 2/3 cup meat mixture down the center of each tortilla. Top with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top. Sprinkle with remaining cheese.
Bake, uncovered, at 350 for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired.

{Kudos to Taste of Home magazine}

Hawaiian Baked Chicken

First, let me just say that I enjoy cooking IF it's simple, quick, and delicious. That said, this recipe falls under all three of those categrories!

12 boneless skinless chicken thighs (4 oz each)   OR   (what I do) 4-5 large boneless skinless chicken breasts- whatever you can fit in a 9 x 13 Pyrex dish
 2 20 oz cans unsweetened pineapple, undrained (I do one can of crushed and one chunk, so you end up with pieces of pineapple to eat with the chicken.)
1/4 cup chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika

1) Arrange chicken in shallow baking dish coated with nonstick cooking spray. In a small bowl, combine the pineapple, broth, mustard, honey, and butter; mix well.
2. Spoon over chicken; sprinkle with paprika. Bake, uncovered, at 400 degrees for 35-45 minutes or until a meat thermometer reads 180 degrees.

*We serve it over rice, cause rice is yummy!
{Kudos goes to one of my favorite cookbooks- The Taste of Home Cookbook}

This is it...

my first-ever post! Ta da!
I wasn't sure if blogging would ever be my thing, but I've found a reason to try it. I've never been much of a cook or baker (I'm still not, really!), but I've been trying out handfuls of new recipes, and it's been really fun! The best part: I've found some really good ones! I keep finding myself telling family and friends about good recipes I've found, so I thought I'd start a blog and post them. I will try and post pictures of each recipe as I make them in the future. I figured, even if no one else gets anything out of this blog, I can always pull it up for easy reference, instead of searching through stacks of cookbooks or magazines.
Also, PLEASE feel free to email your favorite recipes, because I would love to try them!